To prepare filling, rinse fresh spinach in cold water. Cut off thick stems. Keep the water clinging to the leaves. Place in large stockpot. Heat covered over high heat, stirring frequently until spinach is soft. Drain spinach and squeeze out excess liquid. Set aside. (Usually, I skip this pre-cooking step and simply layer the spinach leaves in when I’m layering the pasta, sauce, and tofu. The spinach cooks while the lasagna is baking in the oven.)

Drain tofu slightly (don’t squeeze out excess water). Place in blender container or food processor. Blend until smooth, stopping to scrape sides of container frequently. Or for more texture, use a potato masher in a bowl. Spoon blended or mashed tofu into mixing bowl. Add spinach, oregano and basil. Mix well.

To assemble, spread 1 cup sauce over bottom of 9×13-inch pan. Top with 1/3 of the uncooked noodles, then 1 more cup of sauce. Spoon the tofu mixture by dollops over top of sauce. Add a second layer of noodles, followed by 1 cup sauce, and then spooning in the remaining tofu mixture. Add a third layer of noodles, pressing down firmly all over the lasagna. Spoon the remaining sauce over noodles, making sure that the noodles are completely covered with sauce. If preparing to freeze for eating later: wrap, label and freeze.

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I haven’t made this yet, but I think that “medium” tofu (I assume this is firm tofu, as opposed to extra-firm) isn’t necessary. Since you want it to be soft and lump-free, buy silken tofu instead (the kind that goes into smoothies) and use a whisk or potato masher to mush it up before adding spinach, etc. Plan to try this next week…